Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
Salt
0.040
1
BAKELS CRUSTY BREAD CONCENTRATE
0.060
2
VEGETABLE OIL
0.160
4
BAKELS INSTANT ACTIVE YEAST
0.020
0.5
Water (variable)
2.080
52
Total Weight: 6.360

Method

No Time Dough Place all ingredients in machine bowl and develop thoroughly Allow to recover 5 to 10 minutes Roll out to desired thickness and cut into rounds (dock if desired) Prove in a fairly dry prover then bake with plenty of steam at 180¼C Open oven vent for last 5-10 minutes baking to enhance the crisp crust

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
Salt
0.040
1
BAKELS CRUSTY BREAD CONCENTRATE
0.060
2
VEGETABLE OIL
0.160
4
BAKELS INSTANT ACTIVE YEAST
0.020
0.5
Water (variable)
2.080
52
Total Weight: 6.360

Method

No Time Dough Place all ingredients in machine bowl and develop thoroughly Allow to recover 5 to 10 minutes Roll out to desired thickness and cut into rounds (dock if desired) Prove in a fairly dry prover then bake with plenty of steam at 180¼C Open oven vent for last 5-10 minutes baking to enhance the crisp crust

Additional Information

Using bakers percentages - Percentages on white flour weight